Yields Makes 4 servings
AuthorChef Jean-Marc Fullsack
Notes: Buy brown-rice pasta at a health food store. Cut vegetables 5 to 6 inches long and the width of spaghetti with the julienne blade on an Asian shredder or mandoline. Or make long shreds with the wide tooth of a grater.

How to Make It

Step 1
1

Cut carrot, and the green and yellow zucchini skin, as described in notes, above. (Save remaining zucchini for other uses.) Set aside.

Step 2
2

In a 3- to 4-quart pan over high heat, bring broth, onion, celery, turnip, and potato to boiling. Reduce heat, cover, and simmer until potato is tender to bite, about 6 minutes. Add half the beans and their liquid; return to simmering, then cook, covered, for 5 to 10 minutes to blend flavors. Keep warm and set aside.

Step 3
3

In a blender or food processor, whirl remaining beans and liquid, basil, and garlic until smooth. Set aside.

Step 4
4

Cook pasta, uncovered, in 4 quarts boiling water and 1 tablespoon salt until almost tender to bite, about 5 minutes; after 3 minutes, add broccoli. Stir in julienned vegetables and boil until just tender to bite, about 1 minute. Drain, rinse with hot water, remove broccoli, and keep foods warm.

Step 5
5

Stir basil mixture into broth mixture. Spoon into 4 wide, rimmed dinner plates. Mound pasta in the center. Scatter tomato and broccoli around plate rims. Offer pepper and lemon wedges.

Ingredients

 1 cup julienned or shredded carrot
 3/4 cup julienned or shredded green zucchini skin (optional)
 3/4 cup julienned or shredded yellow zucchini skin or more green zucchini skin (optional)
 1 1/2 cups vegetable broth
 1/2 cup diced onion
 1/4 cup diced celery
 1/4 cup diced turnip
 1/4 cup diced peeled russet potato
 1 can (15 oz.) small white beans
 1 cup tightly packed fresh basil leaves
 4 cloves garlic
 12 ounces brown-rice spaghetti or whole-wheat spaghetti
  Salt (optional)
 2 cups broccoli florets
 3/4 cup diced tomato
  Pepper
  Lemon wedges (optional)

Directions

Step 1
1

Cut carrot, and the green and yellow zucchini skin, as described in notes, above. (Save remaining zucchini for other uses.) Set aside.

Step 2
2

In a 3- to 4-quart pan over high heat, bring broth, onion, celery, turnip, and potato to boiling. Reduce heat, cover, and simmer until potato is tender to bite, about 6 minutes. Add half the beans and their liquid; return to simmering, then cook, covered, for 5 to 10 minutes to blend flavors. Keep warm and set aside.

Step 3
3

In a blender or food processor, whirl remaining beans and liquid, basil, and garlic until smooth. Set aside.

Step 4
4

Cook pasta, uncovered, in 4 quarts boiling water and 1 tablespoon salt until almost tender to bite, about 5 minutes; after 3 minutes, add broccoli. Stir in julienned vegetables and boil until just tender to bite, about 1 minute. Drain, rinse with hot water, remove broccoli, and keep foods warm.

Step 5
5

Stir basil mixture into broth mixture. Spoon into 4 wide, rimmed dinner plates. Mound pasta in the center. Scatter tomato and broccoli around plate rims. Offer pepper and lemon wedges.

Pasta with Provençal Basil Sauce

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